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Leaning into some yummy comfort here. This one ticks all the boxes for nutritious, mouth-watering deliciousness. We think you'll love this alternative to a traditional lobster roll. So simple and easy to make with pantry friendly ingredients, we recommend you make the filling ahead of time for extra flavor and for an indulgent sandwich that comes together in just minutes. According to a study by the World Wildlife Fund, the average person consumes possibly an entire credit card worth of plastic each week (!). Yes, I was shocked (and disgusted) to learn this and wondered what the primary sources were. It turns out that the main culprit is drinking water (both bottled and tap), and that shellfish is also to blame. This is largely because there is a large amount of plastic in our ocean combined with the fact that shellfish is largely eaten whole, digestive tract and all. You can read more about the study here and read this Reuters article for a visualization of our plastic consumption. Hearts of Palm is a great swap for shellfish, and for many other fish (including scallops) because it's similar in texture and readily takes on flavorings of choice. Harvested from palm trees mostly in Costa Rica, they taste similar to artichokes and boast numerous health benefits. Rich in immune-boosting vitamin-C, and potassium, which is helpful in regulating blood pressure. They also contain gut healthy fiber, plant protein and no saturated fat. This entire recipe comes together in under 30 minutes, so don't be intimidated if you think the ingredients list is long. There are also a lot of substitute options to make it go even quicker. You'll need the following ingredients for this recipe: hearts of palm (available at most grocery stores) lemon olive oil Old Bay Seasoning (or sub homemade below) shallot celery garbanzo beans aquafaba aioli (or vegan mayo or mayo of choice) pickle brine kelp granules (optional) chives, preferably fresh dill, preferably fresh pretzel rolls (or hot dog buns) vegan butter (we like Monty's and Miyoko's best) sweet paprika celery leaves, escarole, pickles optional for serving “Lobstah” Roll Serves 4 Prep time: 30 minutes Ingredients: 1 jar (preferred) or can sustainably-sourced hearts of palm 2 TB fresh lemon juice 1 TB olive oil 1 TB Old Bay seasoning, alternative or homemade (see below)* 1 TB minced shallot ½ cup diced celery ½ cup cooked garbanzo beans (chickpeas) 2 TB aquafaba aioli (or vegan mayonnaise) 1 TB pickle brine 1 tsp kelp granules, optional for extra "sea" flavor 2 TB fresh chives, chopped, some reserved for garnish 1 TB fresh dill, minced 4 pretzel rolls (or sub hot dog buns), sliced in half 2 TB vegan butter (Monty’s or Miyoko’s) sweet paprika for garnish Celery leaves, chopped for garnish Escarole, or green lettuce, for serving Pickles, for serving Directions: Drain and rinse you hearts of palm. Pat dry with a towel and roughly slice into 1-inch rounds. You can break some pieces apart if you desire. Add to a bowl and toss with lemon juice, olive oil, spices, shallot and celery. Set aside and allow to marinate. Add garbanzo beans to a bowl and smash with a fork or a potato masher, until roughly mashed. Set aside. Heat a medium size saute pan and add hearts of palm, celery, and spice mixture. Saute until fragrant, about 1-2 minutes. Remove from heat and allow to cool. You can chill in the fridge overnight and allow the flavors to develop further or proceed and add remaining ingredients. Return hearts of palm mixture to the bowl with the chickpeas and add aioli, pickle brine, kelp granules (optional), chives, and dill. Toss gently until well blended. Set aside while you prepare your buns. Heat a griddle or skillet and add vegan butter (or butter of choice). Using a spoon, scoop some bread out of the inside (see video). This will allow more space for filling. Place the buns, open face down on the griddle and toast until lightly browned. Flip over and toast for another 30 seconds. Remove from heat, add extra aioli if desired, and add your filling. Garnish with extra paprika, celery leaves and serve with a pickle. *Alternate spice blends that would work well here include Bragg’s Organic Sprinkle. DIY Old Bay Seasoning Makes enough for one recipe Ingredients: ¼ tsp celery seed 1 bay leaf 5 white and/or black peppercorns ¼ tsp sweet paprika 1/8 tsp dry mustard Pinch allspice Pinch red pepper flake Pinch Himalayan pink salt Directions: Put all ingredients in a spice grinder (I use an old coffee grinder that’s been cleaned by grinding white rice and then wiped clean). Grind until finely ground. Aquafaba Aioli Makes ~ 1 cup Ingredients: 6 TB aquafaba (brine from a chickpea can) 1 tsp Dijon mustard 2 tsp fresh lemon juice 2 cloves garlic, crushed and peeled 1 tsp sea salt or Himalayan pink salt ½ cup extra virgin olive oil Directions: Add all ingredients except oil to a small food processor (preferred) or a blender. Stream oil in slowly until desired consistency is reached. Add fresh basil or other fresh herbs for varied flavoring. Use on grain bowls, roasted veggies, pastas, salads, etc. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #lobstahroll #veganlobsterroll #wholefoodcomfort #heartsofpalm #plasticconsumption

Please allow me to introduce you to the first cookie I tried that didn't spike my blood sugar. Can I get an "Amen?" This recipe was inspired and only slightly adapted from one of my favorite cookbooks, The Living Kitchen, and my friend Martha (a former caterer and possibly the best baker I know), who used some of our dehydrated oranges in a cookie recipe and created an amazing result. The result...our new favorite cookie! Why should you care about blood sugar? Blood sugar spikes and high fasting blood glucose is associated with mood swings, unhealthy cravings, accelerated aging, reduced cognitive function, and other potential long term health problems. Since I put on my Levels continuous glucose monitor (CGM) 3 weeks ago, I have been somewhat surprised with the reactions I have had to certain foods. The good news? Cookies that are made with the right ingredients, including protein + fat + fiber, caused a less than 10 point rise, so not considered a "spike," but a desired "roll." Please keep in mind that everyone reacts differently because it's as complicated as the complex makeup of our own unique cells, environment, and lifestyle. So you may not have the same reaction to this recipe as I did. If you'd like to learn more about why you should care about blood sugar and some simple ways to hack yours, I recommend the new book, Glucose Revolution, the life-changing power of balancing your blood sugar, by Jesse Inchauspe. It's quite surprising because the recipe includes both sugar (low-glycemic coconut sugar) and dehydrated fruit, which is naturally high in sugar. But with the magic combo of protein (almond flour, tahini, egg or flax) + fat (almond flour, cacao, egg or flax) + fiber (cacao, tahini, flax, almond flour), the fructose from the coconut sugar absorbs more slowly and blood sugar spike is reduced. High five! And it's simple and absolutely delicious! All you need for this recipe is: almond flour coconut sugar cacao powder sea salt tahini (good quality) 1 egg (or 1 flax egg) 2 ounces 80% (or more) chocolate, preferably sugar and dairy free dehydrated orange slices (or zest of 1 orange) flaky Maldon salt (optional) Don't worry, if you don't have dehydrated oranges, orange zest will also work with only a slightly altered result (a tad less sweet). Double Chocolate Orange Cookies Makes ~one dozen cookies Prep time: 10 minutes Cook time: 8 minutes Ingredients: · ½ cup almond flour · ½ cup coconut sugar · 2 TB cacao powder · ¼ tsp sea salt (or Himalayan pink salt) · ½ tsp baking powder (aluminum-free) · ½ cup tahini (use good quality) · 1 large egg (preferably from a pasture-raised, organic fed hen), or sub 1 flax egg* · 2 oz. 80% chocolate (we love Hu Chocolate brand) · ¼ oz. (~ 2 slices) dehydrated orange slices, chopped (or sub zest of 1 large orange) · Flaky maldon salt, optional for topping Directions: Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.In a medium bowl, mix together almond flour, coconut sugar, cacao powder and sea salt with a whisk until the mixture is smooth and there are no visible clumps.In a small bowl, mix together the tahini and egg. Stir until just combined. Add the tahini mixture to the dry mixture and stir until blended. Stir in dehydrated orange (or orange zest) and chocolate chips. The mixture will be a bit thick and sticky. Using a small teaspoon, scoop mixture on to the baking sheet, allowing space in between. Top with a pinch of flaky salt, if using. Bake for ~8 minutes, being careful not to burn. Remove from oven and allow to cool. Once cool, store in an air-tight container for 2 days or in the fridge for up to one week. * to make a flax egg, simply combine 1 TB ground flaxmeal with 3 TB filtered water. Whisk and allow to sit and "gel" for 10 minutes while you assemble the rest of your ingredients. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #chocolatetahinicookies #bloodsugarfriendly #bloodsugarbalance #tahinicookies

Meet our latest obsession...creamy garlic noodles. When this recipe from a local San Francisco restaurant was published in the New York Times, I just could not resist hacking it healthier. And oh my word, the results are amazing! It still requires only a few - mostly shelf-stable - ingredients, and is ready in less than 30 minutes. I have even made the sauce ahead of time for even easier weeknight meal prep. Garlic has been appreciated for centuries as an immune-boosting food (garlic supplements have been shown to reduce the number and severity of colds) and is associated with reducing cholesterol and lowering blood pressure, improving heart health, and possibly even preventing Alzheimer's Disease and Dementia. The sulphur compounds in garlic have also been shown to detoxify heavy metals in the body. It has even been shown in some studies to improve athletic performance and may also reduce age-related bone loss. Hearts of palm is a vegetable harvested from the inner core of a specific variety of palm trees (usually from Costa Rica). They taste similar to artichoke with a hint of sweetness and brine. They are also rich in vitamins and minerals including in vitamin C, potassium, copper, phosphorus, and zinc, and also high in antioxidants that prevent oxidative stress. Cashews offer a good source of healthy unsaturated fat and plant-based protein. They are also a good source of vitamins (primarily K and B6) and minerals (copper, magnesium, manganese, zinc, phosphorus, iron selenium, and thiamine). Raw cashews should be soaked before using to remove phytates (anti-nutrients that make it difficult fro the body to absorb ) All you need for this crave-worthy recipe is: 15-20 cloves garlic (about 1 large head) 1/2 jalapeno 1 small shallot Porcini mushroom broth Tamari or Coconut Aminos 4 hearts of palm + brine (~ 1/2 14 oz. can) 1 cup cashews, soaked 2-4 hours* 2 TB chickpea miso (or mellow white miso) kelp granules, optional Noodles of choice Creamy Garlic Noodles Serves 4 Prep time: 20 minutes Ingredients: · 15-20 cloves garlic (~1 head) grated on a microplane · 1/2 jalapeno, ribs and seeds removed, minced · 1 small shallot · 2 TB mushroom broth · 1 TB low sodium tamari (gluten free) or coconut aminos (soy-free) · 4 hearts of palm + brine (~ 1/2 14 oz can) · 1 cup cashews, soaked 2-4 hours · 2 TB chickpea miso (or mellow white miso) · 1/2 tsp kelp granules · 1/3 - 1/2 cup mushroom broth · Noodles of choice for 4 · Toppings: scallions, black sesame seeds, fried garlic Directions: 1. Boil water in a large pot and add noodles. Cook according to directions. 2. While the noodles cook, heat large saute pan. Add broth, jalapeno and shallot. Cook for 2 minutes, stirring occasionally. Add garlic and cook another minute, being careful not to burn the garlic. 3. Remove from heat and cool. Add to blender with remaining ingredients and blend until smooth. 4. Pour sauce in a large serving bowl and toss with noodles. Serve with optional toppings. Ingredient Notes: Garlic: for the deepest garlic flavor, we recommend grating peeled cloves on a microplane. If you don’t have a microplane, our second favorite method (and most commonly used), is to smash the cloves with the side of a large knife, then trim and mince finely. Check out this article on methods to chopping garlic. Pro-tip: save the mani-pedi for after grating garlic ;) Mushroom Broth: To make an easy mushroom broth, simply soak 1/4 ounce dried mushrooms (porcini or shiitake are our favorites), in 2 cups clean filtered room temperature water for 4-8 hours or up to overnight in the fridge. Strain the liquid and reserve the mushrooms for another recipe (or saute with more garlic and onion and serve with your noodles!). Alternatively, you could also use a good quality mushroom powder with 1/3 cup filtered water. Cashews: To save time, you can also quick-soak cashews. Simply submerge raw cashews in hot (not boiling) water for 10-15 minutes. Drain and rinse before use. Noodles: there are many directions to go here. We recommend using a gluten free noodle (for the gluten intolerant), a high-protein option (for blood sugar balance), whole food noodles (zucchini noodles, carrot noodles, etc.) using a spiralizer for minimum processing & optimum nutrition, or simply a good quality wheat noodle like this one for the most traditional version. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #garlicnoodles #vegangarlicnoodles #dairyfree #nutritionpacked #garlic

I always enjoy our Spring Sugar Detox, mostly because it's a time focused on examining our relationship to sugar, how common it is to over-consume, and how easy it can be to replace refined sugar with more healthful options. Our bodies are wired to crave sugar, in fact we NEED sugar in order to give us energy and even to fuel our brain cells. With the onset of refined sugar and processed foods, however, the average America consumes way more sugar than is considered healthful. In fact, American sugar consumption has gone from about 4 pounds per person per year (at the time of the American Revolution) to about 160 pounds per person per year! (source nutritionfacts.org). I love these chia puddings because not only to they offer flavors that can satisfy sweet cravings, but they are also jam-packed with nutrients and also super simple to make! We love them so much, in fact that we've offered two options here for you to get creative with. And they are so pretty and delicious, you can enjoy these for breakfast, an afternoon treat or even a decadent dessert. Wouldn't these look cheery on a holiday buffet? All you need is a few simple ingredients: chia seeds hemp seeds lemon and/or orange shredded coconut turmeric, optional vanilla extract salt lucuma powder coconut yogurt, banana slices, aquafaba whip, optional for garnish Chia Seeds are an excellent source of anti-inflammatory, plant-based protein. Loaded with omega-3 (pound for pound, 8X the amount found in salmon). Just 2 tablespoons provides 25% of our daily fiber requirements and up to 4 grams of complete protein (meaning all essential amino acids). They also contain beneficial phytonutrients, including quercetin and other metabolism-boosting elements. They are also hydrophyllic, and help with hydration as they hold on to liquid in the body. The Tarahumara Indians famously used these super seeds before long races in the dry desert heat. Lucuma Powder (aka "gold of the Incas") is a powdered form of the fruit of the lucuma tree.By weight, it is less sweet than table sugar so you may need to use a bit more in your recipes when swapping. Lucuma is considered a whole food sweetener and offers more nutritional benefits, including calcium, iron and potassium, as well as fiber that will help produce short chain fatty acids (including butyrate) that help to feed healthy gut bacteria. Lemon Coconut Chia Pudding Makes 2-3 servings Prep time: 15 minutes (plus soaking time) Ingredients: · ¼ cup chia seeds · 1 TB hemp seeds plus 1 cup filtered water (or sub 1 cup plant milk of choice) · Zest of 1 lemon · 3 TB lemon juice (~1 lemon) · 1 TB shredded coconut · ¼ tsp turmeric, for color · 1 tsp vanilla extract · Pinch sea salt or Himalayan pink salt · ¼ tsp ground cardamom, optional for flavor boost · 1-2 tsp lucuma powder, optional for low-glycemic sweetener · Coconut yogurt, lemon slices or zest, hemp seeds, banana slices, optional for garnish Directions: 1) Add hemp seeds, water and lemon juice to a high speed blender and mix until smooth, about 1 minute. Skip to step #2 if using pre-made plant milk. 2) Add remaining ingredients to a medium glass jar with a lid. Stir well to combine and store in fridge for one hour or up to overnight. 3) Serve in glass pots topped with optional toppings. *choose a no-sugar added coconut yogurt (if using) and add banana if blood sugar is balanced. Orange Cardamom Chia Pudding Makes 2-3 servings Prep time: 15 minutes (plus soaking time) Ingredients: · 1 TB hemp seeds plus 1 cup filtered water (or sub 1 cup plant milk of choice) · 1/2 orange (cara cara for most sweetness), peeled and seeds removed · ¼ cup chia seeds · Zest of 1 orange · 1 TB shredded coconut · ¼ tsp ground cardamom · 1/2 tsp ground cinnamon · Dash turmeric, optional for color and anti-inflammatory benefit · Dash vanilla extract · Pinch sea salt or Himalayan pink salt · 1 tsp lucuma powder, optional for low-glycemic sweetener · aquafaba whip (recipe below), orange slices, optional for garnish Directions: 1) Add hemp seeds, water and orange to a high speed blender and mix until smooth. 2) Add the hemp mixture (aka "milk), and remaining ingredients to a medium glass jar with a lid. Stir well to combine and store in fridge for one hour or up to overnight. 3) Serve in glass pots topped with optional toppings. Aquafaba Whip Makes ~ 1/2 cup Prep time: 10 minutes Ingredients: · 1/3 cup aquafaba* · 1 tsp lucuma powder · 1/2 tsp ground cinnamon (can be freshly ground for flavor boost) Directions: 1) Add all ingredients to a small food processor or a blender and whip until it turns thick. Taste and adjust flavors if needed. Serve immediately. *aquafaba is the leftover brine from a chickpea can or the liquid that is leftover from cooking dried chickpeas. If use the cooking liquid, it's best to cook down the liquid (after removing the cooked chickpeas) to about 2/3 and beginning to thicken. Allow to cool completely before whipping. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #chiapuddings #citruschiapudding #lemonchiapudding #orangechiapudding #sugarfree

First thing in the morning, or an any time of day treat, this date shake will not disappoint. Another recipe inspired from a recent stay in Desert Hot Springs, an area of California where you can pick up the freshest and most delicious dates. The Coachella valley is in fact the only region in North America where dates are grown and cultivated. If you're in the area, you can stop by the Windmill Market (said to have the best date shakes in the valley) but our recipe leaves out the dairy and added sugar. Alternatively, our Protein Date Shake swaps in more nutritious plant milk, nut butter and flax meal to leave you feeling satiated and energized. Add some optional adaptogens and you'll take it up another notch. We're pretty certain you'll be hooked. *Dates vary in size, flavor and consistency by type. We like the fancy Medjool dates because they are the easiest to find and also because they have fairly consistent moist texture and sweet flavor. A more specialized and harder to find date is the slightly smaller and creamy Barhi dates, which we find to be even sweeter and if you can find them, these make the most delicious date shakes. Dates provide great energy and are a great source of fiber. One cup provides nearly 12 grams of fiber! They are also loaded with minerals, including potassium, magnesium, manganese, copper, and a host of B-vitamins. They last up to 6 months when stored in the fridge. All you need is a few simple ingredients: almond milk (or plant milk of choice) almond butter, cashew butter, and/or peanut butter (can sub tahini for nut-free version) banana (can be frozen) ground flaxmeal riced cauliflower (optional nutrition boost) cinnamon vanilla Himalayan pink salt ice for temperature and texture Protein Date Shake Serves 2 Ingredients: · 1 ½ cup almond milk (or sub plant milk of choice) · 2 TB almond butter, cashew butter, peanut butter (sub tahini for nut-free version) · 1 banana (can be frozen) · 1/3 cup dates* (about 4-6 Medjool or 6-8 Barhi variety) · 1 TB ground flaxmeal · 3 TB riced cauliflower · ½ tsp cinnamon · ½ tsp vanilla extract · Pinch sea salt or Himalayan pink salt · 1 cup ice (sub with ½ cup water, ½ cup ice if using frozen banana) · Optional adaptogenic boosts: ashwagandha, Maca Root, He Shou Wu, Licorice (see below) · Optional protein boost (use a single-source protein powder like Pea Protein or Sacha Inchi or a good quality blend like this one) · 1 TB chocolate sauce (recipe below), optional Directions: Add all ingredients (except the optional sauce) to a high-speed blender and blend until smooth. Taste and adjust flavors if needed. Add an optional but delicious chocolate fudge sauce swirl: About adaptogenic boosts: An adaptogen helps your body modulate stress, whether it’s too much or too little, balance hormones, and support the adrenal glands. Ashwagandha: is appreciated for improving energy, supporting deeper sleep and immune function. Maca root: is noted for its ability to increase energy, balance hormones and improve libido. He Shou Wu: has shown beneficial effects on the adrenal system, is loaded with antioxidants and tones the blood. Licorice: has been shown to help balance hormones and support cognitive function. Sacha Inchi: while not considered an adaptogen (?), this is an excellent single source of plant protein that supports healthy skin, thereby protecting the body from potential stress. Easy Dairy-free Homemade Chocolate Sauce Ingredients: 1 cup filtered water 1/2 cup coconut sugar 3/4 cup raw cacao powder (I like Terrasoul brand) Dash of pure vanilla extract Pinch of Himalayan pink salt Directions: In a small saucepan over medium heat, heat the water and stir in coconut sugar until dissolved. Add remaining ingredients and stir until combined. Remove from heat and allow to sit and thicken a bit before serving. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #vegandateshake #dateshakerecipe #terrasoul #dairyfreeshake

Probiotics have been become increasingly popular with new discoveries in the importance of gut health to overall health. While some supplements have been shown to repopulate the gut, it's unclear that most probiotics actually take residence and benefit the microbiome. When taken in whole food form, the benefits are more certain. Therefore, we prefer to get our probiotics from whole food sources, rather than a supplement. Kimchi is a popular probiotic-rich food popular in Korea. Usually served as a side condiment to Korean dishes, here it’s incorporated into a delicious and mildly spiced crave-worthy noodle dish. Kimchi supports healthy digestion and is traditionally made with vegetables including cabbage, mustard greens, and bok choy that are also rich in vitamins and minerals. Carbonara is usually made with pasta, raw egg, parmesan and pork. While this recipe’s ingredients have little in common with the original, it has a carbonara-like vibe that is incredibly satisfying and delicious. Once the ingredients are prepped, it comes together in just minutes. Make the sauce ahead of time and enjoy an easy crave-worthy dinner in a pinch! I'd love to credit the chef at the Two Bunch Palms resort in Desert Hot Springs for inspiring this one, thank you chef! All you need on hand is: Kimchi (homemade classic style or a good quality brand like this one) Sweet chile sauce (use a good quality one like this one) Cannellini beans Nutritional yeast Lemon juice Garlic powder Pine nuts Diced tomatoes Shiitake mushrooms Avocado oil Smoked paprika Noodles of choice (gluten free preferred or veggie spirals) Parsley, scallions, sesame seeds, optional for garnish First, prep your ingredients. Let's get started by making our shiitake "bacon" bits. Preheat your oven to 375 degrees Fahrenheit, toss your sliced shiitakes with oil and seasonings and bake until crispy (be careful not to burn!). You can do this ahead of time or while you prep your sauce and cook your noodles. Now let's toast the pine nuts. We use a skillet method because it makes it a little easier to prevent burning. Simply heat a skillet, add 1/4 cup pine nuts and toast, tossing frequently by shaking the pan or using a wooden spatula to roll around. Be careful not to burn! Remove from heat and gather the rest of your ingredients. There is so much to love about this recipe on top of the many health benefits. The sauce requires no cooking, so just heat up some noodles and toss in your sauce and "bacon" bits. You can also make the sauce ahead of time and store in the fridge until ready to use. It'll be as easy as opening a jar of store-bought sauce, and taste a whole lot better with a ton more gut-friendly nutrients. This one's a keeper! Kimchi Carbonara Serves 4 Prep time: 30 minutes Ingredients: 8 oz. shiitake mushrooms, stems removed and roughly chopped 2 TB avocado oil ½ tsp sea salt or Himalayan pink salt 1 tsp smoked paprika 2 tsp gluten free Tamari or soy-free coconut aminos, optional for flavor boost 1 1/2 cups kimchi (use homemade or a good brand, I used volcano brand) 1-2 tsp chile sauce (or ½ - 1 tsp red pepper flakes) ½ cup white cannellini beans 2 TB nutritional yeast 1 tsp freshly squeezed lemon juice ½ tsp garlic powder ¼ cup toasted pine nuts ½ cup organic diced tomatoes (we prefer fire-roasted for deeper flavor) 8 oz. noodles of choice, we like these ones (can sub zucchini or any veggie noodles) Chopped parsley, sliced green onions, toasted sesame seeds, optional for garnish Directions: Preheat oven to 375 degrees Fahrenheit. In a medium bowl, toss mushrooms with oil, salt, smoked paprika, tamari (or coconut aminos). Spread mushrooms on a parchment lined baking sheet and bake in oven for 10-15 minutes until they become deep brown and fragrant. Remove from oven and allow to cool completely. Be careful not to burn! While the “bacon” is cooking, heat a large pot of water for the noodles. While the water heats, add kimchi, chili garlic sauce, beans, nutritional yeast, lemon juice, garlic powder, pine nuts, and diced tomatoes to a food processor and blend until roughly combined. If you want a smooth texture, keep blending until smooth. Taste and adjust flavors if needed. Set the sauce aside or store in fridge until ready to use. When the water boils, cook the noodles according to directions. Check “bacon” and remove from oven when just starting to crisp, being careful not to burn. Set sauce in a serving bowl and toss in hot noodles when ready. Add 2/3 of shiitake bacon and toss well so the sauce is evenly distributed. Serve topped with remaining bacon bits and optional toppings. Only thing left to decide is what color plate to serve it on. Which one do you think looks prettier? White? or black? Cheers to you and your gut bugs! DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #kimchicarbonara #cookingwithkimchi #gutfriendly #probioticfoods #nourishyourgut

I get so many questions about what to drink if you don't want to drink - or simply want to reduce - caffeine intake. Don't get me wrong, coffee has some beneficial properties, including polyphenols, and also helps raise cortisol, which can improve both athletic performance and brain function. The biggest downside is that caffeine consumption interferes with sleep. Even if you feel you get a good night sleep after drinking coffee, some studies show that your sleep quality will diminish. Keep in mind that everyone metabolizes caffeine differently. Some can sip all day and still sleep well at night. If you'd like to learn more about the effect of caffeine, check out Michael. Pollan's chapter on caffeine in This is Your Mind on Plants or his two-hour audible book titled Caffeine. In our detoxes, we challenge folks to give up their caffeine habit for a short time to 1) improve sleep quality 2) fuel with whole foods, and 3) better understand their individual relationship to caffeine. With that in mind, we give numerous delicious alternate beverages (we all love a morning mug, right?), and help you slowly wean off the caffeine to prevent potential withdrawal headaches. This recipe is one of our latest favorite morning beverages designed to "crowd out" your morning Joe. The added bonus is that all of our options offer numerous nutritional benefits you won't find in a cup of coffee. Beets are nutritional darlings. They are loaded with nitrates that improve stamina and blood flow - think improved brain function and enhanced athletic performance! Red beets also contain a plethora of antioxidants that help reduce inflammation and could also be cancer-protective. Just one cup raw beets contains 4 grams of fiber! Just a few simple ingredients, all you need to make this pretty mug is: - beets - almond milk (or plant milk of choice) - ginger, optional for added flavor - additional sweetener of choice (optional) - optional garnishes (food-grade rose petals, beet powder, etc.) Heart-beet Latte Serves 2 Ingredients: · 2 red beets · 1-inch knob ginger · 8 oz. almond milk (or plant milk of choice) · Maple syrup, or sweetener of choice, to taste · Food-grade rose petals, sprinkle of powders, optional for garnish* Directions: With a high-speed blender (preferred)*: 1. Peel and quarter beets and add the beet and peeled ginger to a double boiler and steam until soft. Reserve steam water. 2. When cool, add beets, ginger and reserved steaming water to a high-speed blender and blend until completely smooth, making sure no little bits remain. Transfer to a special mug. 3. Froth almond milk (or plant milk of choice) and pour over beet liquid. 4. Add sweetener if desired. Top with garnishes if desired. With a juicer: Scrub and quarter beets. Wash ginger (no need to peel). Using a juicer (I use an Omega brand), juice the beets and ginger. Pour into mug. Froth almond milk and pour over beet juice. Add sweetener if desired. Top with garnishes if desired. Recipe notes: We prefer the blender method because it retains the beet fiber, which supports the gut microbiome and helps prevent blood sugar spikes. The juicer option is also delicious and nutrient-dense. Food-grade rose petals are from roses that have not been sprayed with chemicals or pesticides. Beetroot powder, pomegranate powder, tart cherry powder, or dried cranberries (more cost-effective than powder) ground in a spice grinder or with a mortal and pestle, all add nutrients and make a pretty effect. Sip slowly and enjoy some love in a mug! DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #beetrootlatte #heartbeetlatte #beetlatte #caffeinefree #nutrientdense #loveinamug

I've spent years trying different ways to make pizza crusts that have higher nutrient content and are gluten-free and this is BY FAR the easiest and best method we've tried. Inspired by the new cookbook from Malibu Farm's chef Helene Henderson, Sunrise to Sunset, I used their method while adapting it and made my own dairy-free and vegan version. We hope you'll try this because I promise, with just a little prep, it is SO WORTH IT! They come together pretty easily and they can be made ahead, stored in the fridge, and pulled out for a last minute pizza dinner in a pinch! Did you know that pizza has been called the #1 most craved food? Well, that is likely because of the cheese content. Cow's milk contains a sugar (lactose) that requires the enzyme lactase to allow proper digestibility. Many people do not produce lactase and so undigested lactose ferments in the colon, producing pain, gas, and bloating. Cow's milk also contains casein, which is also difficult to digest (casein in sheep and goat milk is a bit easier to digest). Furthermore, pasteurization removes many of the health benefits of cow's milk, including B-vitamins and gut-friendly bacteria including Lactobacillus acidophilus. There are many reasons to avoid cow's milk, these are just a few.... This crust is so delicious and 100% crave-worthy, we hope you'll be left feeling so satisfied and nourished that you'll ditch the Dominos. Even if you do decide to add a little cheese, you'll only need a very small amount to achieve a proper flavor balance. All the ingredients you need on hand are: 1 large head cauliflower (any color) nutritional yeast arrowroot powder almond flour garlic powder onion powder sea salt ground flaxmeal (or sub eggs for non-vegan version) Make Ahead Cauliflower Pizza Crusts (gf, vegetarian, vegan option) Serves 2-4 Prep time: 45-50 minutes (including bake time) Crust Ingredients: 7 cups riced cauliflower (~ 1 large or 2 small heads cauliflower)* ½ cup nutritional yeast ¼ cup arrowroot powder ¼ cup almond flour ¼ tsp garlic powder ½ tsp onion powder 1 tsp salt 3 flax eggs or 3 eggs (or sub a mix of the two) Directions: Preheat oven to 325 degrees F. Trim the leaves, tough stem and wash the cauliflower. Rice the cauliflower by using a large box grater or an s-blade with a food processor (like Cuisinart). You can also “rice” the soft stem. Spread riced cauliflower evenly in one layer on two parchment-lined baking sheets and bake for about 20 minutes. After 20 minutes, move the bottom tray to the top and the top tray to the bottom and turn around. Bake for another 20 minutes (check after 10), until golden and starting to brown, being careful not to burn. Remove from oven and allow to cool. Once cool, use a nut milk bag or cheesecloth to squeeze any liquid out of the baked cauliflower (sometimes there won’t be any liquid to extract). Add the cauliflower to a medium mixing bowl, along with the remaining ingredients and mix together with clean hands, until it forms a “dough.” Divide and roll the mixture into 6 balls of equal size. Place them back on the same baking sheet and, using the other parchment paper, cover the dough balls and smash down gently, using the back of a large spatula or something similar until the crusts are about ¼ inch thick and even. Increase heat to 375 degrees F and bake the crusts for 10-15 minutes, or until cooked through but not burned. Remove from oven, cool and store for later or add your favorite toppings, return to oven and heat another 5-10 minutes. Add any fresh ingredients (i.e. arugula) after baking. To save the crusts for later, simply use the same parchment used for baking, and layer the crusts with the parchment in between. Store in a sealed container or a plastic ziploc, if needed, in the fridge until ready to use. When ready, simply heat your oven to 350 degrees F, place crusts on a baking sheet and add the sauce before heating. Add your favorite fresh toppings once it's out of the oven. Now choose your toppings... Favorite pizza sauce: Whole Foods 365 organic brand (no sugar added). Favorite topping: sauteed mushrooms and shallots or shiitake bacon (shown) with fresh arugula or sprouts on top. Favorite vegan cheese: fermented cashew cheese sauce (recipe below). Favorite non-vegan cheese: parmesan or sheep milk Manchego. *can be done ahead and stored in fridge for up to 3 days or frozen for up to one month. Fermented Cashew Cheese Makes ~ 2 cups Prep time: 20 minutes, plus 24-48 hours to ferment Ingredients: 2 cups raw cashews 1 TB garlic, minced (~2 cloves) 2 TB fresh lemon juice 2 TB nutritional yeast 1⁄2 tsp sea salt 1⁄2 cup filtered water 2 acidophilus capsules* (we like Whole Foods 365 brand) Directions: Soak the cashews 6 hours (or quick soak in hot water for 1 hour). Drain the cashews and add to a food processor (preferred) or high-speed blender. Add all ingredients except probiotic and process until smooth. You will need to pause and scrape down the sides from time to time. You may also need to add more water to achieve desired creaminess, Taste and adjust flavor if needed (more lemon, salt garlic, etc). Break open the probiotic capsules and stir into the cheese mixture with a rubber spatula. Transfer to a glass jar and allow to sit covered with cheesecloth on the counter for 24-48 hours. You will know it’s done when you can smell a little tang. When done, store in fridge with a lid for up to one week (it won’t last!). *We prefer using a single ingredient probiotic because some formulas contain prebiotics which can interfere with fermentation. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #CauliflowerPizzaCrust #HomemadeVeganPizza #EasyPlantbasedPizza #DairyfreePizza

We're giving you our top three mocktails to help celebrate without alcohol. You'll see you can still enjoy yourself and feel amazing afterward! Cheers!!! Our first recipe uses a delicious immune-boosting combination of winter citrus and ginger and comes together quickly in a blender. Orange-Ginger New Fashioned Serves 2 Prep time: 10 minutes Citrus fruit (lemons, limes, oranges, grapefruits) are loaded with essential vitamin C, which is critical to immune function. Loaded with antioxidants, vitamin C helps fight free radicals that can cause damage to cells and weaken the immune system. Also helpful for synthesizing collagen, which supports wound healing, strengthen blood vessels, ligaments and bones. By blending a whole orange, you preserve some of the healthy fiber, which will aid digestion and help prevent sugar spike. Ingredients: 1 orange, peeled Juice of one orange (~ ¼ cup) 1-inch knob fresh ginger (or sub 1 TB ginger juice) ½ tsp freshly grated turmeric 1 tsp camu camu powder, optional for extra vitamin C boost 1 TB fresh lemon juice (can sub w/lime) Pinch of cayenne Sparkling water for serving Directions: Add all ingredients to a blender and mix until smooth. Fill ½ a glass and fill completely with sparkling water. Top with dried or fresh orange slice. Enjoy immediately or store in fridge for up to 3 days. Our next mocktail is in honor of all my fellow chocolate lovers out there. Uplifting and crave-worthy, this chocolate martini is ready in minutes with the help of a blender. Promise you'll have this one on repeat! Chocolate Mint Martini Serves 2 Prep time: 15 minutes Raw cacao is considered one of the most antioxidant-rich foods on the planet (more than 40X more than blueberries!), which helps with cellular health and overall immune function. Cacao is also great for both athletic performance and recovery. My favorite benefit of cacao is that it's a natural mood booster and well, also tastes delicious! Ingredients: 1 frozen banana ½ cup ice 1 cup almond milk (or plant milk of choice) 2 TB raw cacao Powder 1 TB fresh mint leaves ½ tsp vanilla extract 1-2 TB yacon syrup (for prebiotic boost) or sub maple syrup 1 tsp maca root powder, optional for adaptogenic (stress modulating) boost Directions: Add all ingredients to a high-speed blender (like a vitamix), and blend until smooth. Pour into a martini glass and top with a sprinkle of cacao and a sprig of fresh mint. Option to top with immune-boosting bee pollen. Our third favorite requires seasonal pomegranates, so grab them while they are still in season, juice the seeds and freeze so you can enjoy through the winter. You can also use store bought pomegranate juice just avoid brands that use added sugars, flavors and preservatives. This is so refreshing and also rich in health-boosting antioxidants... Pomegranate Lime Spritzer Serves 2 Prep time: 30 minutes, including juicing the pomegranate seeds Pomegranates are considered superheroes when it comes to detoxifying and immune support. They not only contain an abundance of essential nutrients including iron, manganese and potassium, they also cleanse the lymphatic system and support healthy blood flow, rejuvenate liver cells and can even break down cysts and nodules (including gallstones). Ingredients: ¼ cup fresh mint leaves Juice of 2 limes (~ 2 TB) ¼ cup coconut water (use a low sugar variety) ½ cup pomegranate juice* ½ cup sparkling water Honey (preferably manuka), if desired for extra sweetness Ice Mint leaves, pomegranate seeds, limes slices optional for garnish Directions: If using fresh, make the pomegranate juice by removing the seeds (use this video for our favorite method) and running through a juicer. If you don’t have a juicer, use a high-speed blender, blend well, and pour through a fine mesh sieve. Divide mint leaves in two glasses and muddle to release the oils. Add remaining ingredients (except sparkling water and ice) and stir. Add ice and then top with sparkling water and stir again. Serve garnished with extra mint leaves, limes slices and/or pomegranate seeds. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #mocktails #ChocolateMintMartini #OrangeGingerMocktail #PomegranateLimeMocktail

I discovered this dish while on vacation in Hawaii and I could not wait to get home and recreate it. Not only is it delicious and loaded with goodies but it features two of my favorite nutritional superstars: beets and sea vegetables. Poke is a traditional Hawaiian dish usually made with raw tuna, usually ahi, which contains some of the highest mercury content of any fish consumed (www.nrdc.org/mercury). Bigeye and ahi tuna populations are also perilously low in numbers and often caught using environmentally destructive practices. Switching out the tuna for beets here is a huge upgrade for both your health and the planet. One of our favorite things about this delicious recipe is that you can serve your Beet Poke as a simple appetizer with a side of rice crackers or you can easily be featured it as a main course in a beautiful Poke Bowl (directions below). Sea Vegetables are an ingredient often overlooked or left out of a Standard American Diet. Not only are they rich in both macro and micronutrients, they are also a great source of mucilaginous fiber that can help remove toxins and heavy metals. They are probably most appreciated, however, for their iodine content, which can support thyroid function and help boost metabolism. Not only that, sea vegetables such as nori, dulse, kelp, wakame, etc., also contain the highest digestible source of all minerals (including iron and calcium), as well as energy-boosting B-vitamins and immune-boosting vitamin C. Finding ways to incorporate sea vegetables into your diet can make a big difference in how you feel! Beets are not only delicious but are also considered nutritional superstars. As a runner, I appreciate the benefits of beets to heart health, as they are rich in folate, as well as nitrates, which have been shown to increase oxygen use and improve cardiovascular performance, as well as brain function. Beets have been shown to reduce inflammation and joint pain, and thanks to a great dose of fiber, help support digestive health. If that isn't enough, beets are also believed to contain anti-cancer properties. Extremely versatile too, beets can be used in everything from savory salads, burgers, and soups to simple smoothies and sweet desserts. What's not to LOVE??? This is a simple dish that comes together quickly and with only a handful of ingredients. All you need to make basic beet poke is: beets coconut aminos sesame oil rice vinegar fresh ginger green onions lime orange kelp granules red pepper flakes, optional for heat To make a Beet Poke Bowl, add any or all of the following: avocado green onions roasted peanuts sesame seeds, white and/or black nori sheet daikon radish cilantro sunflower sprouts (or sub sprouts of choice) roasted peanuts (or sub sunflower seeds) rice ramen, rice noodles, forbidden rice, brown rice, spiralized vegetables for serving Beet Poke Bowl Serves 2 (main course) - 4 (appetizer) Prep time: 20-30 minutes (not including roast time) Ingredients: 1 cup steamed beets, peeled and diced into ½ inch cubes (~ 1 large beet)* ½ avocado, diced 2 green onions, trimmed and sliced on a diagonal, white parts only ½ tsp white and/or black sesame seeds Dried nori, julienned, optional for garnish Grated daikon radish, optional for garnish Sunflower sprouts, or sprouts of choice, optional for garnish Cooked rice ramen or rice noodles, forbidden rice, brown rice, lightly steamed spiralized vegetables, for serving For the marinade: 1 TB coconut aminos ½ tsp sesame oil 1 TB organic rice vinegar 1 tsp fresh grated ginger 1 TB sliced green onions (white parts only), or sub finely diced sweet Maui onions ¼ tsp grated lime zest plus 1 tsp fresh lime juice 1 tsp fresh orange juice, or more for added sweetness 1 tsp kelp granules ¼ tsp red pepper flakes, optional for heat Directions: Pre heat oven to 375 degrees Fahrenheit. Prepare the beets by washing and trimming ends. Do not peel. Prick with fork and wrap in foil. When the oven is ready, place in oven and roast for 30-50 minutes (cook time depends on size of your beets, smaller ones will take closer to 30 minutes, while larger ones can take up to 1 hour). Beets are ready when they start to smell sweet and are tender when pierced with a fork. Be careful not to burn yourself when testing for doneness. This step can be done ahead of time - simply cool roasted beets and store in the refrigerator in an air-tight container up to 3 days. While the beets are roasting, prepare your marinade by adding all ingredients to a bowl and mix until combined. Set aside. Once the beets are ready, cool just enough to handle. Peel the beets and dice to ½ inch cubes. Add to bowl and toss with marinade. Allow the poke to sit in the marinade for at least 15 minutes while you gather your poke bowl ingredients, (choice of noodles or rice, green onion, avocado, sesame seeds, sliced nori, peanuts, kelp granules, sprouts, cilantro and/or radish). Leftovers will keep for a day or two but we recommended enjoying your poke the same day. *for this recipe, we highly recommend fresh roasted beets for the best flavor and texture. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #beetrootpoke #beetpoke #beetpokebowl #healthinabowl #beetpokerecipe #seavegetables #nutritarian #foodthatfuels #bowlgoals

Breaking with tradition, we've upgraded the classic Pumpkin Pie with antioxidant-rich raw cacao and a nutrient-dense crust that is so easy and requires no baking! Enjoy leftovers in the morning to fuel your day. One of the most confusing ingredients out there is...drum roll please...sugar! I get asked so often about which form of sugar is safest to consume. Keep in mind that all sugars should be consumed in moderation but are obviously necessary when making a sweet dessert. In short, I prefer sweeteners that come in whole food form such as dates, for example. Nutrient-rich dates also provide dietary fiber that help slow the uptake of sugar in the blood and help reduce blood sugar spikes. Dates work well in a pie crust, like we've used here but they don't always work when you're trying to achieve a smooth texture in a pie filling. We could have tried some of our other favorite sweeteners, such as unsulfured blackstrap molasses (rich in iron), real maple syrup (mineral rich), yakon syrup (prebiotic rich), lucuma (anti-inflammatory), or honey (unless you're vegan) but we needed a non-liquid option to achieve desired consistency. So in this case, we opted for a good quality unrefined, organic coconut sugar, which is made from the nectar of the coconut blossom, is considered lower glycemic (albeit high in sucrose) and boasts a healthy potassium content as well as amino acids and other naturally occurring nutrients. Coconut Sugar can be used as a 1:1 replacement for refined cane sugar and worked perfectly in this recipe. Cacao (cacao Theobroma) is native to South America but grown in equatorial regions mostly within 21 degrees of the equator, making Hawaii the only state in the US to grow cacao. Cacao beans come from the pulp of the fruit and are one of nature’s most potent antioxidant foods. Cacao nibs are the least processed end product of the cacao bean pod. Cacao contains hundreds of beneficial chemicals, including: · Phenylethylamine (PEA), the “love” chemical, · Ananamide, the “bliss” chemical, · Tryptophan, an essential amino acid, · Seratonin, a natural anti-depressant, · Endorphins, a natural pain reliever that can also be produced with exercise, · Theobromine, a relative of caffeine, · Fiber, · Omega-6 fatty acids, and · Magnesium...just to name a few. Research has shown that cacao helps neutralize free radicals, can reduce effects of aging, improve cardiovascular health and circulation, lower blood pressure, balance brain chemistry, relieve symptoms of PMS, and promotes a sense of happiness and well-being. Keep in mind that these benefits can be negated with added refined sugars, flavors, oils, etc. And because of the theobromine content, it’s generally recommended to keep cacao consumption to 1 TB per day. Hawaiian Alaea red salt (aka red clay sea salt) gets its color from iron oxide-rich volcanic red clay. Loaded with minerals, and with a soft hint of brine, it pairs well with rich flavors. We thought it worked nicely here but you could easily substitute with a fine sea salt or Himalayan pink salt. Pure vanilla extract is rich in antioxidants, and is appreciated for calming anxiety and promoting sleep. This delicious ingredient also boasts antibacterial and anti- inflammatory properties and may also support brain health. Vanilla is a labor intensive crop, as each vanilla orchid plant must be hand pollinated, which makes this a more expensive ingredient. You can save a little money if you take a little time to make your own extract by simply adding 4 split vanilla beans to a 4 ounce jar of alcohol of choice (rum, bourbon, tequila all work), store in a dark place and shake often. Your extract will be ready in 3-4 months! Note: vanilla extract sometimes gets confused with less expensive vanilla flavor, which is NOT the same and considered a non-nutrient and possibly even toxic. So let's get started with what you'll need to make your pie. All of these ingredients should be widely available and may already be in your pantry: - organic rolled oats - raw pecans - raw walnuts - raw cacao - cacao nibs - Medjool dates - coconut oil - pure vanilla extract - salt - pureed pumpkin (or butternut squash) - ground flax meal - coconut cream - coconut sugar - pumpkin pie spice (or ground ginger, cinnamon and nutmeg) Raw Chocolate Pumpkin Pie Ingredients: Crust · 1/2 cup raw pecans · 1/2 cup raw walnuts · 1 cup organic rolled oats (preferably sprouted) · 3 TB cacao nibs · ½ tsp sea salt (or Hawaiian red salt) · 1 TB pure vanilla extract (preferably good quality like La’ie Vanilla Co.) · 3 Medjool dates, washed, pitted and soaked for 15 min. · 1 TB coconut oil (or sub cacao butter), melted Filling · 1 ½ cups pureed pumpkin, fresh or canned (sub butternut squash) · ½ cup raw cacao powder · 1 TB pure vanilla extract · 3 flax eggs · ¼ cup coconut cream* · ¾ cup coconut sugar (sub monkfruit sweetener) · 1 ½ tsp pumpkin pie spice (sub ½ tsp ground ginger, ½ tsp cinnamon, ¼ tsp ground nutmeg) · ½ tsp sea salt (or Hawaiian red salt) · 1 TB golden rum or bourbon (use good quality), optional Optional toppings (shown): shredded coconut, chocolate granola (by Lonohana Chocolate), chopped dried orange slices. Directions: 1) Make the crust by adding all the dry crust ingredients (pecans, walnuts, oats, cacao nibs, salt) to a food processor and process until you reach a fine texture. Be careful not to over process or your crust may get mushy. 2) Add vanilla extract, dates, and coconut oil (at room temp or soft) and process until combined. 3) Press the mixture into a 9.5” round glass pie pan. Using clean fingers, press the mixture until smooth and even, going up as high as possible around the sides. Refrigerate while you prepare your filling. 4) To make the filling, start by making the flax eggs by combining 3 TB ground flax meal with 7 TB water and set aside for at least 10 minutes. 5) Clean the food processor by wiping clean with a towel or by washing and drying thoroughly. 6) Add all the filling ingredients to the food processor and process until smooth. Pour mixture over crust and return to refrigerator for a minimum of 2 hours or overnight. Serve with optional toppings and consume within 3-5 days. *for coconut cream, refrigerate a full-fat can of coconut milk overnight and use the solids that collect on the top of the can. Save the rest for using in smoothies and stews. Alternatively, you can purchase a can of coconut cream and shake well before using. The less liquid you use the firmer your pie will be. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #lonohanachocolate #laievanillafarm #alohaspicecompany #rawchocolatepumpkinpie #vegantreats #holidaydesserts #easyhealthy #nobakedessert #healthyhappyfood

A rainy Sunday is the perfect day to meal prep for the week. Today we are making one of our favorite breakfast recipes, Chocolate - Goji Granola. It comes together quickly, with less than 10 ingredients, and makes your whole house smell so yummy! We store it in a glass jar (like the one above) and serve it with any homemade plant milk, including our sweet walnut milk, and top with some slices of bananas All you need is: - organic rolled oats - mixed nuts of choice (walnuts, pecans, cashews, etc.) - seeds of choice (pumpkin, sunflower, etc.) - coconut flakes - cacao nibs - cinnamon (optional) - coconut oil - pure maple syrup - sea salt To make the most of this recipe, use clean ingredients, starting with the oats. We recommend using organic oats because common brands (including Quaker) oats have been found to contain some of the highest amounts of glyphosate (pesticide used in Round Up) among the many foods tested by www.responsibletechnology.org. This and other fertilizers are known carcinogens and also believed to lead to other health problems, including digestive dysfunction. The brand recommended here tested with 0 glyphosate, https://www.responsibletechnology.org/irt-glyphosate-database/ according to ewg.org Ceylon cinnamon is preferable to Cassia or other varieties because it contains lower amounts of coumarin, which can be toxic for the liver if consumed regularly. To melt coconut oil, I simply measure it into an oven-proof dish and place in the oven while it heats. keep an eye on it and take it out when it melts - it doesn't take long! Make sure the maple syrup is not cold and preferably warm or at least at room temperature. If it's too cold, it will cause the coconut oil to harden when you mix the two! This really is so easy and makes a lot of healthy meals and snacks for the week...we hope you'll give it a try! Chocolate - Goji Granola makes ~ 4 cups Prep time: 40 minutes, including bake time Ingredients: • 3 cups 365 organic old-fashioned rolled oats • 3/4 cup mixed raw nuts of choice (walnuts, pecans, almonds, cashews), chopped • ¼ cup raw seeds of choice (pumpkin, sunflower, etc.) • ½ cup coconut flakes • ¼ cup raw cacao nibs • 1 tsp sea salt • 1 ½ tsp Ceylon cinnamon, optional • ½ cup maple syrup, brought to room temperature • 2 TB coconut oil, warmed slightly to melt • ¼ cup goji berries, optional Directions: 1) Preheat oven to 300 degrees F. 2) Combine oats, nuts, seeds, coconut, and cinnamon well in a large bowl. 3) Mix together maple syrup and coconut oil and pour over mixture. 4) Stir with a large spoon until the granola mixture is well coated and wet. 5) Spread evenly on a large baking sheet lined with parchment paper. 6) Bake for 20 minutes. Turn tray and bake another 5-10 minutes. Do not stir while baking (this will help create more “chunks”). 7) Remove from oven and allow to cool completely. Scrape out of pan with a spatula (this will help preserve large chunks). 8) Carefully stir in dried goji berries. Do not bake dried fruit as it will likely burn! 9) Enjoy immediately or store in an airtight container for up to one week. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #homemadegranola #organicoats #weekendmealprep #healthybreakfast #healthysnack #gojiberries #chocolategojigranola #findwhatfuelsyou